Process for preparing mixtures of carotenoid pigments

ABSTRACT

Mixtures of carotenoid pigments are prepared by removing the peel from a citrus fruit, coating the peel with an aqueous solution of a compound which promotes the biosynthesis of carotenoids, holding the peel until its carotenoid content has been substantially increased, and extracting the carotenoid pigments from the peel. Examples of compounds used in accordance with the invention are: 4-( Beta -(DIETHYLAMINO)-ETHOXY)-BENZALDEHYDE, METHYL ESTER OF 4-( Beta -(DIETHYLAMINO)-ETHOXY)-BENZOIC ACID, N,N-diethyl-ethanol amine, Beta -(DIETHYLAMINO) ETHYL ANISOLATE, N,N-diethyl-phenylpropylamine.

United States Patent [1 1 Yokoyama et a1.

1 1 Dec. 30, 1975 PROCESS FOR PREPARING MIXTURES OF CAROTENOID PIGMENTS [73] Assignee: The United States of America as represented by the Secretary of Agriculture, Washington, DC.

22 Filed: Oct. 9, 1974 21 Appl. No.: 513,665

Related U.S. Application Data [62] Division of Ser. No. 404,980,0ct. 10, 1973, Pat. No.

[52] U.S. Cl. 426/268; 426/252; 426/270; 426/308; 426/429; 426/540; 424/344 [51] Int. Cl. A23L 1/272 [58] Field of Search 426/102, 177, 206, 250,

426/252, 262, 268, 269, 270, 308, 311, 377, 482, 379, 540, 429, 430; 71/98, 108, 111, 121; 117/3; 424/344; 260/468 R, 468 K, 468 L, 472, 573, 576, 583 BB, 583 R, 584 C, 584 A, 590, 592, 600, 609 R [56] References Cited UNITED STATES PATENTS 2,861,891 11/1958 Bauernfeind et a1. 426/177 8/1972 Yokoyama 426/268 9/1974 Cooke et al. 426/268 OTHER PUBLICATIONS T. J. Kew et al., Reprint from J. of Food Science, 1970.

Primary Examiner-Norman Yudkoff Assistant ExaminerCurtis P. Ribando Attorney, Agent, or FirmM. Howard Silverstein; W. Takacs [57] ABSTRACT Mixtures of carotenoid pigments are prepared by removing the peel from a citrus fruit, coating the peel with an aqueous solution of a compound which promotes the biosynthesis of carotenoids, holding the peel until its carotenoid content has been substantially increased, and extracting the carotenoid pigments from the peel. Examples of compounds used in accordance with the invention are:

4-[B-(diethylamino)-ethoxy]-benzaldehyde, methyl ester of 4-[B-(diethylamino)-ethoxy]-benzoic acid,

N,N-diethyl-ethanol amine, B-(diethylamino) ethyl anisolate, N,N-diethyl-phenylpropylamine.

6 Claims, N0 Drawings PROCESS FOR PREPARING MIXTURES OF CAROTENOID PIGMENTS This is a division of our copending application Ser. No. 404,980, filed Oct. 10, I973, now US. Pat. No. 3,864,501.

DEFINITIONS Various symbols used in this document are defined as follows: Y I

The abbreviations Et and Me refer to ethyl and methyl, respectively.

Lower alkyl means an alkyl radical containing 1 to,

four qb one indicates that the substituents are at the l,4 positions,

i.e., para to one another.

DESCRIPTION OF THE INVENTION This invention relates to and has among its objects the provision of novel processes for coloring fruits and vegetables.

Further objects of the invention will be evident from the following description wherein parts and percentages are by weight unless otherwise specified.

In the following description, the application of the invention to citrus fruits is stressed. It is to be understood that this particular embodiment of the invention is provided by way of illustration and not liinitatiomln its broad ambit, the invention is applicable to all kinds of fruits and vegetables which contain carotenogenic tissues, that is, tissues which produce carotenoid pigments. Illustrative examples of such fruits and vegetables are apricots, peaches, cherries, nectarines, tomatoes, bell peppers, chili peppers, carrots, sweet potatoes, etc., as well as oranges, lemons, tangerines, grapefruit, and other citrus fruits.

It is well-known that one factor which influences the market value of fruits and vegetables is the color thereof. It often happens that when fruits and vege,ta--

excellent condition. This is particularly true with citrus v fruit in which case, owing to vagaries in the weather, position of the fruit on the tree, etc., the harvested fruit is often pale or non-uniform in color despite the fact that it is physiologically mature. I v

A principle object of the invention is to obviate the problem outlined above. The invention provides the means whereby the color of harvested fruits and vegetables can be improved, for example, oranges or tangerines which are yellow or greenish can beprovided with a rich orange color.

Basically, the objects of the invention are attained by applying to the whole" harvested fruit or vegetables any of the components described below.

' Group I. Compounds of the structure 1 5 wherein:

wherein:

Alk is lower alkyl, preferably methyl or ethyl. n is an integer from 2 to 4. Group III. Compounds of the structure wherein:

Alk is lower alkyl, preferably methyl or ethyl.

n is an integer from 2 to 4.

R is a member of the group consisting of H, OH, lower alkyl, and lower alkoxy.

Group IV. Compounds of the structure wherein:

Alk is lower alkyl, preferably methyl or ethyl. n is an integer from 2 to 4. Group V. Compounds of the structure wherein:

Alk is lower alkyl, preferably methyl or ethyl. n is an integer from 2 to 4. R is a member of the group consisting of H, --OH,

' lower alkyl, and lower alkoxy.

Group VI. Compounds of the structure wherein:

Alk is lower alkyl, preferably methyl or ethyl.

m is an integer from I to 5.

R is a member of the group consisting of H, --OH, lower alkyl, and lower alkoxy.

Group VII. Compounds of the structure wherein:

Alk is lower alkyl, preferably methyl or ethyl. x is an integer from 3 to 7. Group VIII. Compounds of the structure wherein:

Alk is lower alkyl, preferably methyl or ethyl.

n is an integer from 2 to 4.

R" is a member of the group consisting of H, lower alkyl, and phenyl. 1

The compounds of the invention operate not by any dyeing effect (they are themselves essentially colorless), but by inducing the selective accumulation of pounds also increase the pro'duction (in the treated tissue) of provitamins A, including 01-, 8-, and especially 'y-carotene.

Since the compounds of the invention are effective in very small amounts, they are most conveniently applied in conjunction with an inert carrier such as water, ethanol, isopropanol, or wax. A typical plan for carrying out the treatment of the invention is todip the fruit or vegetable in an aqueous or isopropanol solution containing a small proportionfor example, about 0.1 to l%-of any of the compounds described above. it is, of course, not essential to apply the solution by dipping; it can be applied by spraying, flooding, or the like. Since many fruits and vegetables have a natural waxy outer coating which is water-repellent, it is preferred that the treating solution contain a wetting agent so that the solution can uniformly coat the entire surface of the fruit or vegetable. For this purpose one may use any conventional surfactant such as soaps, sodium alkyi (C -C sulphates, sodium alkane (C -C sulphonates, sodium alkyl (C -C benzene sulphonates, esters of sulphosuccinic acid such as sodium dioctylsulphosuccinate, etc. Wetting and dispersing agents of the non-ionic type are suitable, for example, the reaction products of ethylene or propylene oxide with fatty acids, with polyhyciric alcohols, with partial esters of fatty acids and polyhydric alcohols, or with alkyi phenols, etc. Typical of such agents are a polyoxyethylene stearate containing about 20 oxyethylene groups per mole, a polyoxyethyiene ether of sorbitan monolaurate containing about 16 oxyethylene groups per mole, a distearate of polyoxyethylene ether of sorbitol containing about 40 oxyethylene groups per mole, iso-octylphenyl ether of polyethylene glycol, etc. Generally, only a small proportion of surfactant is used==on the order of 0.05 to 0.5%, based on the weight of solution. in addition to, or in place of the surfactant, a supplementary solvent may be added to the primary solvent (water) in quantity sufficient to disperse the active agent. For such purpose one may use ethanol, isopro= panel, or other inert volatile solvent, particularly one which is at least partly miscible with water. it is evident that the solutions need not necessarily be true soiu= tlons; they may be colloidal solutions, emulsions, or suspensions, all of these being considered as solutions for the purposes of the invention.

it may be observed that some of the compounds of the invention=tiiose with long aikyl chains=exhibit emulsifying activity and can be used in aqueous solu= tion without an added wetting agent.

in the event t at the compounds of the invention are applied in a Wait carrier, one may use for the purpose any wax, including hydrocarbon waxes such as paraffin or micrecrystsiiine petroleum wax; beeswax; csrnsuba was; spermsccti; etc. The preparation will generally 4 ping or spraying. Another plan is to dissolve the waxcontaining preparation in an inert volatile solvent such as hexane, octane, stoddard solvent, deodorized kerosene, or other volatile petroleum fraction and apply the resulting solution by spraying or dipping to the produce.

The action of the compounds is not immediate; the development of color requires some time for chemical reactions to take place within the tissue. Accordingly, after the step of applying the compound, the treated produce is held so that the desired coloration will develop. The temperature at which the holding is conducted may vary-for example, from about 15 to about 35 C.-and influences the rate of coloration in that color enhancement will take place more rapidly at the higher temperatures, and 'vice versa. Usually, for convenience itis preferred to conduct the holding at room temperature. Regardless of the temperature used, the treated fruit or vegetable should have access to air during the holding period so that it can respire and remain in a vital condition. The time required for color development in any particular case will vary depending on several factors including the type of fruit or vegetable, the particular compound used and the amount applied, the temperature during the holding period, the degree of color enhancementdesired, etc. in many cases, excellent color development is obtained where treated citrus fruits are held for about 12-72 hours at ambient temperature.

When the desired color level has been attained, the fruit or vegetable may be stored at conventional cold storage temperature (about 5-l0 C.) until it is to be used.,At such temperatures the established color is retained, and further color development is retarded. Storage under such conditions can be applied for periods of up to 2 or 3 months without excessive deepening of color or deterioration of the fruit or vegetable.

Since the enhancement of color in accordance with the invention involves the biosynthesis of lycopene within the fruit or vegetable tissue, it is obvious that the product to which the invention is applied be in a fresh condition, i.e., in a physiologically-active state so that it is capable of respiring and undergoing normal post-harvest metabolic changes.

Where the compounds of the invention are applied to the surface of fruits or vegetables, the coloration enhancement will take place in the peel or rind of the treated product. if deeper color enhancement is desired such as coloration of the flesh together with coloration of the peel, the compounds are applied in such a way that they penetrate through the peel. This can be done by vacuum infiltration. Thus the fruit or vegetable is placed in a vessel with an excess of a solution con= taining a compound of the invention. The vessel is sealed and a vacuum is applied and then released. This causes thesoiutlon to permeate the peel to the flesh within. The treated product is then stored as described to develop the desired coloration.

' Hereinabove we have stressed the application of the invention for the purpose of enhancing the color of fruits and vs stables. Another phase of the invention is concerned w th the preparation of carotenoid pigments which may be used for coloring food products of all kinds. A special advantage of these csrotenold pig= contain about 0.1 to 10% of any of the compounds ments is that they are natural constituents offruits and described above, and ms be applied in various ways. One technique is to lique the preparation by warming it and then applying it to the fruit or vegetable by dip= vegetables and thus can be safely used in foods. in practicing this phase of the invent on, fruits 'or vegeta= bias, or parts thereof are treated with any of the com= pounds described above and stored to develop substantial increase in color. The so-formed carotenoid pigments are then isolated from the treated substrate by conventional means such as pressing or extraction with a solvent. In a preferred embodiment of this aspect of the invention, the procedure is applied to the peels of oranges, lemons, grapefruit or other citrus fruit which are obtainable as waste from food processing plants. The peels are coated by spraying or dipping with an aqueous solution containing about 0.1 to of any of the color-enhancing compounds herein described. Preferably, to attain good contact of the solution with the peels, a small proportion of a wetting agent is incorporated therein. Also to retard mold growth or other microbial deterioration, it is preferred that the solution contain a small proportion-for example, about 0.05 to 0.l%of a preservative such as sodium benzoate, sodium sorbate, or the lower alkyl esters of parahydroxybenzoic acid. The peels are then allowed to stand at room temperature for several days (usually about a week) until a strong color enhancement is attained. It is of course obvious that since the development of carotenoids is based on biochemical changes, the peel to which the process is applied should be in a fresh condition so that it constitutes a viable living system capable of further carotenoid biosynthesis. Also the peel should be exposed to air during the storage period so that respiration can take place. Following completion of the storage period, the peels are treated as by pressing or extraction to recover the carotenoid pigments therefrom. Preferably the treated peel is extracted with a mixture of equal volumes of isopropanol and acetone. The extract is then treated to evaporate the solvent, leaving as a residue the desired product-a mixture of carotenoid pigments which will generally contain lycopene as the principal pigment.

The invention is further demonstrated by the following illustrative examples.

EXAMPLE Ia There was prepared a 10% (w/v) solution in isopropanol of 4-[B-(diethylamine)-ethoxy]-benzaldehyde Marsh seedless grapefruit (yellow in color) was dipped for 3 seconds in the solution, then held at room temperature (about 22 C.) for 2 weeks during which time the fruit developed a red color. The peel was then analyzed, and the following results obtained: The lycopene content was 140 pg per gram dry weight of peel, whereas the untreated fruit contained no lycopene. Also, there was a ten-fold increase in a-carotene content and a four-fold increase in B-carotene content.

EXAMPLE lb The compounds used in this example had the structure:

wherein R was as follows:

Compound A: -H

Compound B: Me Compound C: o-Ph Compound D: CH CH-Ph Compound E: CH2CH Ph Solutions were prepared in isopropanol, each containing 0.5% (w/v) of one of the compounds.

Marsh seedless grapefruit (yellow in color) were dipped for 3 seconds in the solutions, then held at room temperature (about 2022 C.). Within 24 hours, the fruit in each case had developed a light orange color. After 5 days of storage, the fruit attained a deep-orange color, and after 2 weeks of storage the fruit was red in color.

Similar results were obtained where navel oranges or other citrus fruit was substituted for the grapefruit.

The peel fromthe grapefruit which had developed a red color was analyzed, and the following results obtained: Lycopene was found to be the main pigment, 250-260 ug/g (dry basis), whereas lycopene is not present in the peel of the untreated fruit. Also, the content of 'y-carotene was found to be increased about three-fold, i.e., to 20-25 ug/g (dry basis).

EXAMPLE II The compound used in this example was A solution was ,prepared containing 0.5% (w/v) of the compound in isopropanol. Marsh seedless grapefruit (yellow in color) was dipped for 3-5 seconds in the solution, then held at room temperature (about 2022 C.). Within 24 hours the fruit had developed a light orange color. After 5 days of storage the fruit attained a deep orange color, and became red after 2 weeks.

EXAMPLElIIa The compounds used in this example had the structure Et N-cH -cH -o R' wherein R was as follows:

Compound A: -H Compound B: OH Compound C: Me Compound D: OMe

Solutions were. prepared in isopropanol, each containing 0.5% (w/v) of one of the compounds.

Marsh seedless grapefruit (yellow in color) were dipped for 3-5 seconds in the solutions, then held at room temperature(about 2022 C.). Within l-2 days visible color enhancement had appeared, and after 4 weeks a red color dominated. Analysis of the peel of the treated fruit indicated that lycopene and y-carotene contents were significantly increased, in the order of magnitude similar to those for the compounds of Example lb.

EXAMPLE lllb The compounds used in this example had the structure 7 Et NCH -CH CH O- R' wherein R was as follows:

Compound A: H Compound B: -OH Compound C: Me Compound D: OMe

Citrus fruits were dripped in or sprayed with isopropanol solutions containing l5% (w/v) of the above compounds, and then held at room temperature (about 2022 C). For example, Marsh seedless grapefruit treated with a 5% solution of Compound A developed an enhanced color after l-2 days. This initial color was light orange and it developed into a darker orange within a week. The orange color persisted for about an additional 3 weeks, after which enough lycopene was accumulated to turn the fruit red. Analysis indicated that amounts of carotenoid pigments corresponding closely with those obtained with compounds of Group 1.

EXAMPLE Illc The compounds used in this example had the structure Et N(CH O- -R' wherein R was as follows:

Compound A: H Compound B: -OH Compound C: Me Compound D: Me

Various products (e.g., citrus fruits, tomatoes, and sweet potatoes) were dipped in or sprayed with isopropanol solutions containing 1 to 5% (w/v) of the above compounds, and then held at room temperature (about 22 C.) to develop the color. The results obtained were similar to those observed in Example Illb, with slightly less lycopene being accumulated and a larger amount of zeta-carotene produced. The overall effect was to greatly enhance the color of citrus fruits, tomatoes, sweet potatoes, and other carotenogenic tissue.

EXAMPLE llld The compounds used in this example had the structures Fruits or vegetables were dipped in or sprayed with 0.55% (w/v) solutions of the compounds in isopropanol, and then stored at about 2022 C. for varying periods of time depending on the color desired. For instance, Marsh seedless grapefruit treated with a 5% solution of Compound B developed a light pink color in 2-3 days. In 2 weeks the color deepened to a light red. It was found that both compounds A and B have the same degree of effectiveness in inducing color.

EXAMPLE IV The compound used in this-example was N,N-diethylethanol amine Citrus fruits were dipped in or sprayed with isopropanol solutions containing 0.2 to 0.5% (w/v) of the amine, and then held at room temperature (about 2022 C.). It was observed that color development took place at a much slower rate than with the compounds of Groups I, II, and III. For example, Marsh seedless grapefruit which was treated with a 0.5% solution of the amine, developed a slight coloration after 4-5 days and a light red color after 30 days storage. The amount of lycopene in the peel (after 30-day storage) was l8-25 .Lg/g fresh weight peel.

EXAMPLE V The compound used in this example was diethylaminoethyl anisolate Fruits and vegetables were treated by dipping in or spraying with 5-10% (w/v) solutions of the compound in isopropanol, and then storing the treated produce at room temperature (about 2022 C.). For example, Marsh seedless grapefruit treated with a 10% solution of the compound developed a light orange color within 2 days, and after 2 weeks the peel developed about pg/g (dry basis) of lycopene. The orange color persisted for a much longer period of time than observed with the compounds of Group 1.

EXAMPLE VI The compounds used in this example had the structure wherein n was as follows:

Compound A: 1 Compound B: 2 Compound C: 3 Compound D: 4 Compound E: 5

Fruits or vegetables were dipped in or sprayed with 25% (w/v) solutions of the compounds in isopropanol, and then stored at about 20-22 C. for varying periods of time depending on the color desired. The results obtained are analyzed as follows:

Compound A: Marsh seedless grapefruit treated with a 5% solution of Compound A developed a light orange color in 1 /2 to 2 days, and after 2 weeks a deep orange color appeared. The fruit which had been held until it developed a red color had a lycopene content of 200-250 ug/g dry weight of peel.

Compound B: The results obtained were similar to those obtained with Compound A.

Compound C: Marsh seedless grapefruit treated with a 5% solution of Compound C developed a visible color enhancement (light orange color) overnight, and the color slowly changed to a deep orange over a period of 34 weeks. Compound C was rated as much more ef fective than Compounds A or B.

Compounds D and E: The effectiveness of these compounds in inducing color in Marsh seedless grapefruit was rated as follows: Compound D was the better,

providing the same degree of color as compound C. Compound'E provided an effect similar to that of CompoundsAandB. T

Compound D: Compound E:

G sh-PU) Fruits or vegetables were dipped in or sprayed with 15% (w/v) solutions of the compounds in isopropanol, and then stored at about 20-22 C. for varying periods of time dependingon the color desired. For instance, Marsh seedless grapefruit dipped 3 seconds in a solution of Compound D developed a visible color enhancement (light orange) overnight, and after 3 weeks a deep orange color was formed. At the end of the 5th week the fruit began to appear red-at this stage the lycopene content was 200-250 ng/g dry weight peel.

Of the five compounds tested, it was found that Compound D was the most effective.

EXAMPLE VIII The compounds used in this example had the structure Et N(Cl-l ),,S-'-R" wherein n R" are as follows:

Compound A: n is 2, R" is Ph Compound B: n is 2, R" is Et Compound C: n is 2, R" is -H Compound D: n is 3, R" is H Fruits or vegetables were dipped in or sprayed with 15% (w/v) solutions of the compounds in isopropanol, and then stored at about 20-22 C. for varying periods of time depending on the color desired.

Marsh seedless grapefruit treated with 5% solutions of Compounds A or B developed visible color enhancement (light orange) overnight. After a week the fruit attained a deeper orange color and this color persisted for another 2 weeks, after which the fruit turned lightpound D exhibited a light pink color after 2-3 days, and

the fruit attained a light red color after 3 weeks. PREPARATION OF THE COMPOUNDS Some of the compounds used in accordance with the invention are available in commerce. Among these are 4-[B-(diethylamino)-ethoxy] benzaldehyde, N,N-diethylethanolamine, 2-diethylaminoethanethiol, and the N,N-diethylalkylamines. The compounds can also be prepared by known procedures, examples thereof being provided in our parent patent 3,864,501.

What is claimed is:

l. A process for preparinga mixture of carotenoid pigments, which comprises a. removing the peel from a citrus fruit,

b. coating the peel from an aqueous solution of. a

compound of the structure wherein Alk is lower alkyl of l to 4 carbon atoms, n is an integer from 2 to 4, and R is a member of the group consisting of H, lower alkyl of l to 4 carbon atoms, phenyl, -CH=CHPh, and CII CH Ph,

c. holding the peel until the carotenoid content thereof has been substantially increased, and d. extracting the carotenoid pigments from the peel. 2. A process for preparing a mixture of corotenoid pigments, which comprises a. removing the peel from a citrus fruit, b. coating the peel with an aqueous solution of a compound of the structure wherein alk is lower alkyl of l to 4 carbon atoms, and n is an integer from 2 to 4,

c. holding the peel until the carotenoid content thereof has been substantially increased, and d. extracting the carotenoid pigments from the peel. 3. A process for preparing a mixture of carotenoid pigments, which comprises a, removing the peel from a citrus fruit, b. coating the peel with an aqueous solution of a compound of the structure wherein Alk is lower alkyl of l to 4 carbon atoms, and n is an integer from 2 to 4,

c. holding the peel until the carotenoid content thereof has been substantially increased, and d. extracting the carotenoid pigments from the peel. 4. A process for preparing a mixture of carotenois pigments, which comprises a. removing the peel from a citrus fruit, b. coating the peel with an aqueous solution of a compound of the structure wherein Alk is lower alkyl of l to 4 carbon atoms, n is an integer from 2 to 4, and R is a member of the group consisting of H, --Oll, lower alkyl of l to 4 carbon atoms, and lower alkoxy of l to 4 carbon atoms,

0. holding the peel until the carotenoid content thereof has been substantially increased, and

d. extracting the carotenoid pigments from the peel.

S. A process for preparing a mixturejof carotenoid pigments, which comprises a removing the peel from a citrus fruit,

3,930,037 1 1 12 l b coating the peel with an aqueous solution of a com- A Process for P p a mlxture of carotenold pound of the structure pigments which comprises a. removing the peel from a citrus fruit,

b. coating the peel with an aqueous solution of a compound of the structure wherein Alk is lower alkyl of l to 4 carbon atoms, m is an integer from 1 to 5, and R is a member of the group (Alk)2N(CH2)I CH3 consisting of H, OH, lower alkyl of l to 4 carbon wherein Alk is lower alkyl of! to 4 carbon atoms, and atoms, and lower alkoxy of l to 4 carbon atoms, x an mgeger from 3 to h th I th t t t 10 c. holding the peel until the carotenoid content 0 l g e pee 6 Caro enol Con en thereof has been substantially increased, and

thereof has been Substantially increased, and d. extracting the carotenoid pigments from the peel. d. extracting the carotenoid pigments from the peel. 

1. A PROCESS FOR PREPARING A MIXTURE OF CAROTENOID PIGMENTS, WHICH COMPRISES A. REMOVING THE PEEL FROM A CITRUS FRUIT, B. COATING THE PEEL FROM AN AQUEOUS SOLUTION OF A COMPOUND OF THE STRUCTURE
 2. A process for preparing a mixture of corotenoid pigments, which comprises -a. removing the peel from a citrus fruit, b. coating the peel with an aqueous solution of a compound of the structure
 3. A process for preparing a mixture of carotenoid pigments, which comprises -a. removing the peel from a citrus fruit, b. coating the peel with an aqueous solution of a compound of the structure (Alk)2N-(CH2)n-OH wherein Alk is lower alkyl of 1 to 4 carbon atoms, and n is an integer from 2 to 4, c. holding the peel until the carotenoid content thereof has been substantially increased, and d. extracting the carotenoid pigments from the peel.
 4. A process for preparing a mixture of carotenois pigments, which comprises -a. removing the peel from a citrus fruit, b. coating the peel with an aqueous solution of a compound of the structure
 5. A process for preparing a mixture of carotenoid pigments, which comprises -a removing the peel from a citrus fruit, b coating the peel with an aqueous solution of a compound of the structure (Alk)2N-(CH2)m- phi -R'' wherein Alk is lower alkyl of 1 to 4 carbon atoms, m is an integer from 1 to 5, and R'' is a member of the group consisting of H, -OH, lower alkyl of 1 to 4 carbon atoms, and lower alkoxy of 1 to 4 carbon atoms, c. holding the peel until the carotenoid content thereof has been substantially increased, and d. extracting the carotenoid pigments from the peel.
 6. A process for preparing a mixture of carotenoid pigments, which comprises -a. removing the peel from a citrus fruit, b. coating the peel with an aqueous solution of a compound of the structure (Alk)2N-(CH2)x-CH3 wherein Alk is lower alkyl of 1 to 4 carbon atoms, and x is an integer from 3 to 7, c. holding the peel until the carotenoid content thereof has been substantially increased, and d. extracting the carotenoid pigments from the peel. 